Creamy Avocado Pasta with Roasted Tomatoes
A delicious, nutrient-packed vegetarian pasta dish that combines creamy avocado sauce with sweet, roasted cherry tomatoes. Perfect for a quick weeknight meal or a light lunch, this recipe is rich in healthy fats, fiber, and vibrant flavor.
Time Breakdown
Task Duration
Prep Time 10 minutes
Roasting Time 20 minutes
Pasta Cooking 10 minutes
Total Time 30–35 minutes
Ingredients (Serves 2–3)
For the Pasta:
200g (7 oz) spaghetti or pasta of choice (whole wheat or gluten-free if preferred)
Salt for pasta water
For the Creamy Avocado Sauce:
1 ripe avocado
1 clove garlic
2 tbsp fresh lemon juice (about half a lemon)
2 tsp olive oil
1–2 tbsp water (to thin, if needed)
2 tbsp chopped fresh basil (or 1 tsp dried)
Salt and pepper, to taste
For the Roasted Tomatoes:
1 cup cherry or grape tomatoes, halved
1 tbsp olive oil
Salt and black pepper
½ tsp dried oregano or thyme (optional)
Optional Toppings:
Grated Parmesan or vegan cheese
Crushed red pepper flakes
Toasted pine nuts
Instructions
1. Roast the Tomatoes:
Preheat the oven to 400°F (200°C).
Place the halved cherry tomatoes on a baking sheet.
Drizzle with olive oil, and sprinkle with salt, pepper, and oregano.
Roast for 20–25 minutes, until softened and lightly caramelized.
2. Cook the Pasta:
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions (usually 8–10 minutes).
Reserve ½ cup pasta water, then drain and set aside.
3. Make the Creamy Avocado Sauce:
In a blender or food processor, combine:
Avocado (peeled and pitted)
Garlic
Lemon juice
Olive oil
Basi
Salt and pepper
Blend until smooth. If it’s too thick, add 1–2 tbsp of pasta water or plain water until creamy.
4. Assemble:
Return drained pasta to the pot or a large bowl.
Pour the avocado sauce over the pasta and gently toss to coat.
Add roasted tomatoes on top.
Serve warm or at room temperature, garnished with cheese, red pepper flakes, or nuts if desired.
Nutritional Information (per serving, based on 3 servings)
Nutrient Amount
Calories ~420 kcal
Protein 9g
Carbohydrates 48g
Fiber 7g
Sugars 4g
Total Fat 23g
Saturated Fat 3g
Sodium 140mg
Potassium 700mg
Vitamin C 25% DV
Vitamin A 10% DV
Calcium 4% DV
Iron 12% DV
Note: Nutritional values will vary slightly depending on pasta type and avocado size.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: It’s best eaten fresh. The avocado sauce may brown over time, even with lemon juice. However, you can make the sauce a few hours ahead and store it airtight in the fridge, covered with plastic wrap touching the surface to reduce browning.
Q: Is this dish vegan?
A: Yes, it’s naturally vegan. Just skip the Parmesan or use vegan cheese alternatives for garnish
Q: Can I use zucchini noodles instead of pasta?
A: Absolutely! For a low-carb option, use spiralized zucchini (zoodles). No boiling needed—just toss in the warm sauce and serve.
Q: What protein can I add to make it more filling?
A: Great additions include:
Grilled chicken or shrimp
White beans or chickpeas (for a plant-based boost)
Tofu or tempeh (pan-fried or grilled)
Q: How do I keep the avocado from browning?
A: Lemon juice helps prevent browning, and keeping the sauce airtight and cold slows
oxidation. Still, avocado is best eaten soon after preparation.